scissorsister Profile - Allrecipes.com (10420873)

cook's profile

scissorsister


scissorsister
 
Home Town: The Mountains, North Carolina, USA
Living In: The Mountains, North Carolina, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Charity Work
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About this Cook
Just a Mom and, you guessed it, hair stylist!
My favorite things to cook
I can cook anything in my slow cooker...anything. It's a working Mom's best friend! My favorite meals, though, are the ones I prepare with care for my loved ones. I adore cooking with tomatoes so I naturally gravitate to more Americanized versions of Italian and Spanish foods. I love to make Fry Bread and chili, lasagna, burritos, meatballs, and other basic family friendly fair. I often get requests around the holidays, as October begins a huge cooking frenzy in my kitchen. Specialties include pumpkin cheesecake with a super secret glaze, spiral ham, deviled eggs, macaroni and cheese, pork chop "ghoulash", glazed kielbasa, stuffed peppers, potato casseroles, and every sort of soup and cold meat salad that you can imagine!
My favorite family cooking traditions
Being Southern, I adore all that greasy, fattening food. Anything with lard or fatback, and I am there with a fork in hand! However, it doesn't make it's way to our table often. I love ramps (wild, onion-y plants that grow here in our mountains) wild mushrooms, fresh wild greens and I hope to learn how to can our fresh produce this summer and fall. Right now I am learning to cook old mountain/native favorites such as bean bread, fry bread, and lye dumplings. My favorite tradition, however, is teaching my children how to cook!
My cooking triumphs
For years, allrecipes.com has enabled me to earn a reputation as a good cook. (check out my OLD reviews under the screenname "lovesleslie") I am back to using this site again as my children's tastes mature, and so far, so good! My greatest triumph was turning my lasagna hating ex into a lasagna addict...I still make a batch for him now and then. My other greatest triumph, thanks to this site, was cooking a Thanksgiving for 30 adults...and serving it in a formal setting.
My cooking tragedies
O no. Not enough room here. Let me see...when I was 9 I made my first batch of baking powder biscuits that even our dog would not eat. This is the same dog that, the very next day, willingly ingested rat poison! My brother still teases me about that!
Recipe Reviews 4 reviews
Savory Garlic Marinated Steaks
I can't imagine a ribeye that would need vinegar to marinate, let alone marinate for 1-2 days. So, I subbed beer for the vinegar, as I like the texture of my good beef to remain...well, beef-like. I only let it sit for 9 hours; again, because good steak doesn't need anything but a kiss of flavor (no tenderization to break down the grain). My fiancee and I really enjoyed this, and I can definatly see where this is a marinade that truly needs 1-2 days itself to develop. I am not convinced you would get a much different result if you just used bottled zesty italian salad dressing with some soy and honey, but... So, next time, I am trying it with a cheaper steak (such as a "flat iron" one) or a thick cut pork chop. I like where this recipe is going, but true steak lovers appreciate STEAK for the sake of it being steak...not flavored rubber.

4 users found this review helpful
Reviewed On: May 31, 2008
Tantalizingly Tangy Meatloaf
What a great way to get kids to eat their meatloaf! This dish tastes just like sweet and sour meatballs, without all the time and mess. I have found that adding a chopped onion, a dash or two of worchestershire sauce, garlic salt and subbing with italian style breadcrumbs makes for a more savory meat to pair with the sweeter sauce. (For a more tangy sauce, I add prepared brown mustard to taste.) I always double the glaze, and like to DRAIN the meatloaf before glazing, to ensure that the glaze doesnt get diluted in the loafs cooking juices. Served with rice, steamed carrots and salad, and I never have leftovers.

1 user found this review helpful
Reviewed On: May 29, 2008
Cheese Cake Cups
I have been making this recipe for years, and it has never failed to turn out correctly. I would like to thank the submitter for sharing this. It is a cheap, easy way to satisfy a childs sweet tooth...or you can dress it up for more elegant fair. During the holidays I use "fancy" foil cup liners, sub the wafers with gingersnaps and top with cranberry chutney and orange zest. You can not go wrong with this recipe, however, I never bake these cups for the time recommended...I take them out of the oven when they are just about set and still slightly jiggly in the center.I then cool in the coldest part of my fridge overnight to ensure a dense, moist cupcake. Let your imagination run wild when topping these little gems, and you will soon be asked to bring them to every picnic, potluck, and gathering you are invited to!

4 users found this review helpful
Reviewed On: May 29, 2008
 
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